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Spaghetti squash is a satisfying alternative to pasta noodles. The strands look exactly like spaghetti noodles and have a mild nutty flavor that goes well with any kind of sauce or topping. This recipe calls for a light olive oil sauce with lemon, chickpeas, kale, sun-dried tomatoes, and pine nuts.
Ingredients
- spaghetti squash: 1 piece
- Sea salt: 0 g
- Freshly ground black pepper: 0 g
- extra-virgin olive oil: 2 Tbsp
- shallots: 2 piece (thinly sliced)
- garlic cloves: 2 clove
- minced fresh rosemary: 0.5 Tbsp
- Pinch chili flakes: 0 g
- cooked chickpeas: 0.5 cup (drained and rinsed)
- chopped kale leaves: 2 cups (packed)
- lemon juice: 1 Tbsp
- chopped sun-dried tomatoes: 0.25 cup
- toasted pine nuts: 0.25 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 350°F.
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Cut the squash in half lengthwise and scoop out the seeds. Sprinkle the inside with salt and pepper. Roast for 40 minutes, or until lightly browned on the outside.
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Remove the squash from oven and let cool, then use a fork to scrape the strands from the inside.
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In a large skillet over medium heat, warm the olive oil. Add the shallots, whole garlic cloves, rosemary, chili flakes, and salt and pepper, and cook until the shallots start to soften.
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Add the chickpeas and cook for 2 to 3 minutes, until lightly golden brown.
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Add the kale and lemon juice, stir, and cook until the kale is partially wilted.
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Add the squash strands, sun-dried tomatoes, and more salt and pepper, to taste. Toss to incorporate.
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Remove from the heat and top with the toasted pine nuts.
